Stir-Fried Shrimp with Garlic and Chili Sauce

Stir-Fried Shrimp with Garlic and Chili Sauce


Stir-Fried Shrimp with Garlic and Chili Sauce

Throughout the years as a chef, I found that nothing stirs the appetite more then serving a sizzling platter of succulent stir-fried orange-pink shrimp infused with a simple spicy sweet chilli and flavourful garlic sauce. The reaction by people is the same look. Their eyes are wide open; mouth-watering, jaw slightly unhinged with a let me at those beautiful tasty crustaceans.

Shrimp have always been something people will consider a special treat food. There are so many varieties of these crustaceans, warm and cold water gulf white and pink jumbo shrimp, farmed tiger shrimp, Scandinavian prawns and pacific spot prawns just to name a few. I like to use the 16/20 to the pound size of  shrimp for this recipe. Over the years I found that when purchasing shrimp you need to be aggressive in your search. When buying this expensive sea food try to ascertain where did they come from? Are they wild or farm raised? Are they North American or Asian? Are they fresh or how long have they been thawed out? Don’t be afraid to ask these questions when your about to spend your money. I now use the Berezan Shrimp Company which is a Canadian owned and operated family business. Passionate about protecting our earth’s natural ecosystems, the company has built the most technologically advanced land-based farm for seafood production and supply in the world, one that doesn’t impact our oceans (or our environment) at any stage of production. Raised in pure clean water.

The Asian method of preparation likes to “crispen” the texture of shrimp so they are quickly soaked in a light brine solution before stir-frying. It brings back the fresh sea flavour and removes any chemical additive that some processors use to give the product longevity. Back when I was cooking at the Kettle of Fish a sea food chef Bara Katsumi taught me this delicious way of quick frying shrimp. The Asians like to leave the shell on for a bigger flavour hit. I like to peel them when serving as a meal but unpeeled as an appetizer. I must say that since those years have passed I have refined the recipe and have served this dish to a lot of famous people and guests along with requests to share this recipe.

You will need:

  • 11/2 tablespoons good sea salt
  • 2 cups cold water
  • 11/2 pounds 16/20 size large shrimp, peeled and deveined
  • 1/2 cup chicken stock
  • 2 teaspoons dry sherry or rice wine
  • 2 teaspoons light soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon canola oil
  • 2 tablespoons freshly minced garlic
  • 1 1/2 teaspoon freshly minced ginger
  • 1 red chilli or jalapeno, seeded and finely chopped
  • 1/2 teaspoon fresh seame oil
  • 2 green onions, cut into 1-inch pieces

Combine the salt and cold water in a large bowl and stir until salt is dissolved. Add the deveined shrimp and let sit for 10 minutes. Drain and rinse shrimp under cold water and dry well on a baking sheet lined with paper towels. In a small mixing bowl add the chicken stock, sherry or rice wine, soy sauce, cornstarch, sugar and pepper and mix well.

Heat a 14-inch flat bottom wok or thick bottom fry pan over high heat.

Test heat: a drop of water should vaporize within one to two seconds of contact.

Add the sesame and canola oil and swirl to coat bottom of wok; add the shrimp and continue to stir-fry for about one minute or until they start to turn pink.

Add the green onion, garlic, ginger and chopped chilli and stir-fry for one minute more.

Add the cornstarch mixture and stir-fry until it starts to boil.

Mix and toss until the shrimp are well coated and the sauce has thickened.

Place on a heated platter as an appetizer or side with some steamed jasmine rice and baby bok-choy for an Asian style meal.